Guilt-less Desserts & Treats for your Family


Paleo Gingerbread Cupcakes

Paleo Gingerbread Cupcake6

It’s been Christmas in my house since May. For the last 6 months we’ve been eating Gingerbread, Christmas Cookies and Puddings as I’ve experimented, tested and photographed over 50 festive desserts and treats for ‘Mummy a Made.It A Healthy Christmas’. I think I may have overdosed on Christmas cheer!!

Today I wanted to share with you a special recipe from ‘Mummy Made.It A Healthy Christmas’. It’s the cover recipe from the eBook: Paleo Gingerbread Cupcakes. I’m a big fan of cupcakes and I had to find a way to make them Christmassy. Cupcakes are simple to make and you can make a small amount to avoid eating cake for the next week (I’m sorry… did I really say that?!). These Paleo Gingerbread Cupcakes were inspired by ‘normal Gingerbread cupcakes’ that I used to consume by the bakers dozen; these though are tastier, healthier and frosted with the most scrumptious dairy free Gingerbread Cream.

There are 4 cupcake recipes in ‘Mummy Made.It A Healthy Christmas‘ but these Paleo Gingerbread Cupcakes are my favourite. To me it’s not Christmas without Gingerbread (this morning I even made my ‘Nana Icecream gingerbread flavoured!), and it’s not a real party without Cupcakes. Now we can all have our own guilt-less treats!

Make sure you get your own copy of ‘Mummy Made.It A Healthy Christmas’ before you fall into any festive food traps! With over 50 healthier festive treats you can have a tasty Christmas without the nasties.

Paleo Gingerbread Cupcake9

Paleo Gingerbread Cupcakes

Nothing says Christmas like Gingerbread, and what better way to eat your share than as a cupcake!
Prep Time1 d
Cook Time20 mins
Total Time1 d 1 hr
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Paleo Gingerbread Cupcakes

    • 4 Eggs separated
    • 1/4 Cup Maple Syrup
    • 1/4 Cup Golden Syrup or Molasses
    • 1 teaspoon Vanilla Extract
    • 1/2 Cup Coconut Flour
    • 1/2 Tablespoon Cocoa
    • 2 1/4 teaspoons ground Ginger
    • 1 1/4 teaspoons Cinnamon
    • 1/2 teaspoon All Spice
    • 1/2 teaspoon Nutmeg
    • Dash Salt
    • 3 teaspoons Baking Powder
    • 1/2 Cup Milk of choice
    • 1 teaspoon Bicarb Soda

    Gingerbread Whipped Cream

    • 1 can Coconut Cream/Milk 400ml, can opened and left in the fridge overnight
    • 1 teaspoon Maple Syrup
    • 1 teaspoon Golden Syrup
    • 2 teaspoons Vanilla Extract
    • 1 teaspoon ground Ginger
    • Dash Cloves
    • Dash Cinnamon

    Instructions

    INSTRUCTIONS

      Paleo Gingerbread Cupcakes

      • Preheat the oven to 175C/350F.
      • Line a cupcake/muffin tray with 8 festive liners and lightly spray.
      • Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form.
      • Add the maple syrup and then golden syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.
      • Whilst still whisking on med/high add the vanilla extract and egg yolks.
      • In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.
      • With the whisk on low add the dry ingredients to the wet and whisk only until combined.
      • In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.
      • Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).
      • Evenly pour the mixture amongst the cupcake liners.
      • Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)
      • Leave it cool in the tray for 15 minutes before removing.
      • Top with Gingerbread Whipped Cream.

      Gingerbread Whipped Cream

      • Spoon the thickened cream out of the can, discarding the watery remains.
      • Place all the ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted.
      • Whisk until the cream thickens (about 5 minutes).
      • Place the cream in the fridge to thicken before piping onto the cupcakes.

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